KRISHI
ICAR RESEARCH DATA REPOSITORY FOR KNOWLEDGE MANAGEMENT
(An Institutional Publication and Data Inventory Repository)
Statistics
Total Visits
| Views | |
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| Effects of cooking methods and in-vitro digestion on the digestibility and antioxidant properties of ngari (a fermented fish product of India) | 2662 |
Total Visits per Month
| July 2024 | August 2024 | September 2024 | October 2024 | November 2024 | December 2024 | January 2025 | |
|---|---|---|---|---|---|---|---|
| Effects of cooking methods and in-vitro digestion on the digestibility and antioxidant properties of ngari (a fermented fish product of India) | 47 | 70 | 51 | 45 | 59 | 21 | 26 |
File Downloads
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| Effects of cooking methods and in-vitro digestion on the digestibility and antioxidant properties of ngar.pdf | 65 |
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| Belgium | 1 |
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